FERMENTED FOOD PRODUCT, METHOD FOR PRODUCING FERMENTED FOOD PRODUCT, AND METHOD FOR IMPARTING TEXTURE AND SWEETNESS TO FERMENTED FOOD PRODUCT

Provided is a fermented food product that has sweetness without relying on the addition of a saccharide. The fermented food product is obtained by fermenting a starting material using koji, the fermented food product being characterized by satisfying the following requirements: (a) the starting mate...

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Bibliographische Detailangaben
Hauptverfasser:	KAWA, Hiromichi, TAKIGUCHI, Arisa, KAKUDA, Hiroyuki, ICHISE, Hideyuki, MORISHITA, Yoshitaka
Format:	Patent
Sprache:	eng ; fre ; jpn
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Provided is a fermented food product that has sweetness without relying on the addition of a saccharide. The fermented food product is obtained by fermenting a starting material using koji, the fermented food product being characterized by satisfying the following requirements: (a) the starting material is one or more selected from the group consisting of legumes, grains, vegetables, and nuts; and (b) the sodium chloride content is no greater than1000 mg per 100 g of the fermented food product. L'invention concerne un produit alimentaire fermenté qui a un goût sucré sans nécessiter l'ajout d'un saccharide. Le produit alimentaire fermenté est obtenu par fermentation d'une matière de départ à l'aide de koji, le produit alimentaire fermenté étant caractérisé en ce qu'il satisfait aux exigences suivantes : (a) la matière de départ est un ou plusieurs éléments choisis dans le groupe constitué de légumineuses, de céréales, de légumes et de noix ; et (b) la teneur en chlorure de sodium n'est pas supérieure à 1000 mg pour 100 g du produit alimentaire fermenté. 糖類の添加に依ることなく甘味を有する発酵食品を提供すること。原料を麹で発酵させて得られる発酵食品であって、以下の要件を満たすことを特徴とする発酵食品：（ａ）前記原料が、豆類、穀類、野菜類、及び種実類からなる群より選択される１種以上、及び（ｂ）食塩含量が発酵食品１００ｇあたり１０００ｍｇ以下。